Crab-Stuffed Potatoes

Name: Crab-Stuffed Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges baking potatoes, baked; 118 milliliters butter or margarine; 473 milliliters fresh crabmeat, drained and flaked; 1 Tbsp grated onion; 4 servings Paprika; 2 teaspoons salt; 113 grams cup shredded Cheddar cheese; 118 milliliters whipping cream

Crab-Stuffed Potatoes is

Instructions

Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out the pulp, leaving shells intact.

Ingredients you will need

Potato

Pasta Shells

Mash pulp with butter and whipping cream; stir in crabmeat and next 3 ingredients. Spoon evenly into shells, and place on a baking sheet.

Ingredients you will need

Whipping Cream

Crabmeat

Butter

Pasta Shells

Equipment you will use

Baking Sheet

Sprinkle with paprika.

Ingredients you will need

Paprika

Bake at 425 for 15 minutes.

Equipment you will use

Oven

Equipment

Baking Sheet

Oven

Ingredients

Servings:

4larges

baking potatoes, baked 118milliliters

butter or margarine 473milliliters

fresh crabmeat, drained and flaked 1Tbsp

grated onion 4servings

Paprika 2teaspoons

salt 113grams

cup shredded Cheddar cheese 118milliliters

whipping cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.